Pork adobo - Hillsboro Banner: Food

Pork adobo

By Alyssa Short | Posted: Friday, September 7, 2018 6:00 am

The hubby is by far the sanest, most rational person in our household, which is why it throws me for a loop when he does something that defies logic.

And let’s be honest, my standards for logic already are pretty loose to begin with.

For example, the hubby is a stickler for immediately refrigerating our perishables when we return from a trip to the store, but seems to think pizza is inherently shelf stable. He’ll leave leftover pizza on the counter for hours and still graze on it in passing.

His reasoning? “College students do it all the time.” 

Because clearly, college kids are paragons of well-informed, healthy decisions.

The hubby also – for reasons that escape me – continues to store random objects in the ice maker’s reservoir of our freezer, despite my publicly shaming him in this column a year ago for accidentally storing an unwrapped, raw chicken breast in our ice.

He didn’t think lightning could strike twice, which explains why I spent several hours last weekend laboriously emptying the ice maker because a gel ice pack somehow made its way into the reservoir and broke open, contaminating our ice with chilly blue goo.

But sometimes the hubby’s throw-caution-to-the-wind moments work out, like the weekend I handed him my phone and said, “Pick a recipe on here you think our kid would like,” and the hubby said, “Instead, let’s feed him Filipino food and see what he says.”

“I’ve never had Filipino food,” I said.

“I know!” Replied the hubby. “Neither have I!”

What seemed like a recipe for a disastrous meal turned out to be one of the best I had eaten in a while. The pork came out fork-tender and we served the meat and sauce – a delectable mixture of savory, sweet and sour – over rice.

Even more surprisingly, my 8-year-old gobbled it right up with no complaints. Or ketchup.

“I’m not even sure what I’m eating, but I like it,” he said.

The recipe makes plenty, but the leftovers reheat well. I do, however, recommend refrigerating them … rather than leaving them on your counter for snacking or storing them in your freezer’s ice reservoir.

For the recipe, see the Banner's online or print edition.